From: Chef Gerry Kent, The Forge, Temecula, CA. Yield: 4-6 servings. POBLANO SAUCE FOR GARNISH: 1 cup vegetable stock 1 tsp. dried poblano chile, roasted over open flame, seeds and skin removed 1 each pasilla chile (no stem or seeds) 1/4 cup onion, diced 1/4 cup lime juice salt and pepper Add chiles and onion to vegetable stock and heat to simmer. Once dried chile is soft, remove from heat and blend stock and chiles on high until pureed. Add lime juice; finish with salt and pepper. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.